Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Abstract

Objective: This study was conducted to evaluate the correlation between body size traits, carcass traits, and primal cuts in Hanwoo steers.Methods: Sixty-one beef carcasses were classified for conformation and primal cut weight. Additionally, carcass weight, fat thickness, carcass dimensions, and <i>longissimus</i> muscle area were determined to complement the grading.Results: The average live weight and cold carcass weight were 759 and 469 kg, respectively. The mean carcass meat, fat, and bone proportions were 551, 298, and 151 g/kg, respectively. Primal cuts weights showed significant positive correlations (p<0.001) of 0.42 to 0.82 with live weight, carcass weight, and longissimus muscle area and a significant negative correlation with carcass fat (without shank, –0.38 to –0.10). Primal cut weights were positively correlated (p<0.01) with carcass length (0.41 to 0.77), forequarter length (0.33 to 0.57), 6th lumbar vertebrae–heel length (0.33 to 0.59), 7th cervical vertebrae carcass breadth (0.35 to 0.58), 5th to 6th thoracic vertebrae breadth (0.36 to 0.65), 7th to 8th thoracic vertebrae girth (0.38 to 0.63), and coxae girth (0.34 to 0.56) and non-significantly related to cervical vertebrae length and coxae thickness.Conclusion: There was a high correlation among live weight, carcass weight, <i>longissimus</i> muscle area, carcass length, 7th cervical vertebrae carcass breadth, 5th to 6th thoracic vertebrae breadth, and 7th to 8th thoracic vertebrae girth of the primal cuts yield. The correlation between fat and primal cut yields was highly significant and negative. Carcass length and 7th to 8th thoracic vertebrae girth, appear to be the most important traits affecting primal cut yields.

WITHDRAWN: Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

“…Market weight correlation among the ten primal cuts was observed highest in the ribs at 0.84 followed by sirloin and top round at 0.77, shoulder at 0.75, strip loin and bottom round at 0.72, brisket at 0.70, tenderloin and chuck at 0.67, and the lowest in shank at 0.55 (p<0.001). Carcass cold weight correlation among the ten primal cuts was observed highest in the ribs and sirloin (0.89 and 0.81) followed by top round, shoulder, and strip loin (0.78, 0.77, 0.75) which is consistent to reports of Lee et al (2013) and Seo et al (2021). The backfat thickness did not show a signi cant correlation with tenderloin, chuck, and shoulder, and showed a low signi cant positive correlation to the other seven primal cuts (0.11 to 0.42).…”

“…In South Korea, Hanwoo beef is divided into 10 primal cuts and 39 minor beef cuts according to guidelines of labeling and division of beef and pork meat in Korea (Ministry of Food and Drug Safety, 2014). A study on the chemical composition and meat quality traits of the 10 primal cuts showed that tenderloin, loin, sirloin, and ribs had the highest overall acceptability (Jung et al, 2015), and Seo et al (2021) reported that carcass length and the 7th to 8th thoracic vertebrae girth showed to be the most important traits affecting primal cut yields. These recent studies have shown that meat quality and carcass yield traits differ according to the primal cuts.…”

Variation among beef cuts of fattened Charolais crossbreds raised under Thai tropical environmental conditions

“…The mean weight of beef cuts obtained from the Charolais crossbred cattle in the current study fell within the ranges of values reported in the literature for other fattened cattle (Lee et al, 2013;Seo et al, 2021). However, high variation in the weight of beef cuts of the fattened Charolais crossbreds could affect business competition, especially in the beef industry, where consistency and uniformity are important factors in meeting consumer demand (Liu et al, 2022).…”

Market weight, slaughter age, and yield grade to determine economic carcass traits and primal cuts yield of Hanwoo beef

“…Market weight correlation among the ten primal cuts was observed highest in the ribs at 0.84 followed by sirloin and top round at 0.77, shoulder at 0.75, strip loin and bottom round at 0.72, brisket at 0.70, tenderloin and chuck at 0.67, and the lowest in shank at 0.55 (p < 0.001). The correlation of CCW among the ten primal cuts was observed highest in the ribs and sirloin (0.89 and 0.81) followed by top round, shoulder, and strip loin (0.78, 0.77, 0.75) which is consistent with previous reports [5,24]. The BFT did not show a significant correlation with tenderloin, chuck, and shoulder, and showed a low significant positive correlation to the other seven primal cuts (0.11 to 0.42).…”

“…In South Korea, Hanwoo beef is divided into 10 primal cuts and 39 minor beef cuts according to guidelines of labeling and division of beef and pork meat in Korea [3]. A study on the chemical composition and meat quality traits of the 10 primal cuts showed that tenderloin, loin, sirloin, and ribs had the highest overall acceptability [4], and Seo et al reported that carcass length and the 7th to 8th thoracic vertebrae girth showed to be the most important traits affecting primal cut yields [5]. These recent studies have shown that meat quality and carcass yield traits differ according to the primal cuts.…”